Results 201 to 210 of about 23,660 (241)
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Thermal Characteristics of Ohmically Heated Rice Starch and Rice Flours
Journal of Food Science, 2007ABSTRACT: Thermal properties of conventionally and ohmically heated rice starch and rice flours at various frequencies and voltages were studied. There was an increase in gelatinization temperature for conventionally heated rice starches since they were pregelatinized and became more rigid due to starch–chain ...
H J, An, J M, King
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1967
Standard processing techniques are used for the production of the new products. Highly nutritious rice flours can be made from whole milled rice, large broken kernels, solvent milled rice, or milled parboiled rice by the use of commercially available equipment.
Mazzeno, L. W. +2 more
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Standard processing techniques are used for the production of the new products. Highly nutritious rice flours can be made from whole milled rice, large broken kernels, solvent milled rice, or milled parboiled rice by the use of commercially available equipment.
Mazzeno, L. W. +2 more
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International Journal of Food Science and Technology
Abstract Modification of rice flour by microwave and its effect on bread making performance was evaluated. Rice flour having two different water content (20% and 30%) were exposed to different level of microwave power (600 W, 700 W and 800 W) with 8 min treatment time to assess its influence on amylose content, thermal properties ...
Noor Seribainun Hidayah Md Yunos +6 more
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Abstract Modification of rice flour by microwave and its effect on bread making performance was evaluated. Rice flour having two different water content (20% and 30%) were exposed to different level of microwave power (600 W, 700 W and 800 W) with 8 min treatment time to assess its influence on amylose content, thermal properties ...
Noor Seribainun Hidayah Md Yunos +6 more
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Properties of rice flour and effects of sucrose and coconut milk on properties of rice flour
This research consists of three parts. The first part aimed to investigate the physicochemical (chemical composition, amylose content, % damaged starch, flour particle size, and % crystallinity), functional (water absorption index, water solubility index, and swelling power), thermal, pasting and gel textural properties of flours from 6 varieties of ...openaire +1 more source
Analysis of the bread from grain germination rice flour and parboiled rice flour
AIP Conference Proceedings, 2023Nur Afni Azis +2 more
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Influence of particle size on the properties of rice flour and quality of gluten-free rice bread
LWT - Food Science and Technology, 2021Fengzhong Wang, Liya Liu, Li-Tao Tong
exaly
The Partial Substitution of Quinoa Flour for Rice Flour in Muffins
Journal of the Academy of Nutrition and Dietetics, 2020E. Leland, J. Nigg, D. Olds
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